I had a sheet of frozen puff pasty in the freezer waiting to be sculpted into something new and delicious, and a bag of spinach that desperately waiting to be eaten in my refrigerator…and voila!
Wilt the fresh spinach, spread it out on the puff pastry with some vegan cheese, and twirl your heart out!
They’re great two-bite finger foods. We had ours with other snack foods while we watched the big game one weekend afternoon. I highly suggest drizzling them with your favorite hot sauce!
1 sheet frozen puff pastry, thawed for 1-2 hours in the refrigerator
1 package vegan cream cheese, softened
1/3 cup vegan mozzarella shreds
1/4 cup nutritional yeast
1 bag fresh spinach
2 Tbsp unsweetened almond milk
hot sauce for serving
Preheat oven to 400 degrees. In a large saucepan, cook spinach with 1 Tbsp water over medium heat, covered, and stirring occasionally, until completely wilted. Let cool and squeeze out excess water from spinach by pressing between paper towels. Set aside. On a lightly floured surface, unroll puff pastry sheet and spread evenly with softened cream cheese leaving a 1 inch border. Top the cream cheese with a light sprinkling of the mozzarella shreds and the nutritional yeast. Spread spinach evenly over the cheese. Starting from a short side, carefully and tightly roll up the pastry like a jelly roll. Cut the roll into 1/2 inch slices. Places slides cut-side down onto a baking sheet. Brush slices lightly with almond milk. Bake for 15 minutes, and then let cool for 10 minutes before serving with hot sauce.
Makes 12 swirls